Product details



Red Wine

White Wine

The Rocket, supports tannin structure

The PN4™ bacteria was isolated from a spontaneous malolactic fermentation in a Pinot noir by the Institute of San Michele in Trentino, Italy. This bacteria demonstrates its capacity to achieve malolactic fermentation for red and white wines in difficult conditions of pH, alcohol and S02. Microvinification testing of the PN4™ on a laboratory scale has been confirmed at more than 30 Trentino wineries. The PN4™ bacteria is well suited for spicy and structured Pinot noir wines, and may also be used to carry out malolactic fermentation in Chardonnay.

Alcohol Tolerance
15.5 %

pH Tolerance

SO₂ Total Tolerance
<60 mg/L

Nutrient Demand

Min. Temperature Tolerance
16 °C

Max. Temperature Tolerance
28 °C

Diacetyl Production during co-Inoculation

Sensory Impact
Spicy Structure Complexity

Diacetyl Production by Post AF Inoculation
Moderate to High

Biogenic Amines

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